Cardigan - Talbots, thrifted
Silk blouse - Banana Republic, thrifted
Skirt - thrifted
Mu boots - Cydwoq
I don't know if I'm necessarily doing the whole 'lagenlook' thing right, but the weather is so gorgeous I wanted to layer, but keep things light. I pulled this shirt out of my summer drawer. I shop out of season, which sometimes means getting things and putting them away until the next weather cycle. Like much of my winter stuff is 'new' but it's been sitting around since the hottest days of summer.
Also you may have noticed a change in my layout. I haven't decided if I like it permanently or not, but it will stick around through the Halloween season at least. Let me know what you think!
It's a bit of a recipe week here on MMD. I get food-creative when I'm not tumbling out the door shortly after waking up. Today's recipe is Tuna salad. Before you groan and run away, here's my fall recipe:
Packet/tin of plain tuna
Enough mayo to moisten
Amounts vary to taste and what you have floating in your pantry. I'll preface this recipe with: I don't like sweet with meat, or nuts in most things, but the combo of salty, sour, sweet, and pungent combine for an unexpected flavor profile. I suggest making the night before to let the flavors meld.
You could easily toss this onto a green salad or hot pasta for lunch, or eat it on crackers... Or just with a spoon like I did. I've also added in shredded carrots, red cabbage or other crunchy things in the past to make it more of a meal.
If you're anti-tuna, try it with chicken instead. If you're vegetarian, feel free to offer an alternative in the comments! I'm personally a meat-eater, but always love new veg recipes for myself and veg-eating friends.